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Chemistry and physiology of selected food colorants /

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Bibliographic Details
Corporate Author: American Chemical Society. Division of Agricultural and Food Chemistry
Other Authors: Ames, Jennifer M., 1957-, Hofmann, Thomas F., 1968-
Format: eBook
Language:English
Language Notes:English.
Published: Washington, D.C. : American Chemical Society, ©2001.
Series:ACS symposium series ; 775.
Subjects:
Coloring matter in food > Congresses.
Maillard reaction.
Food Coloring Agents > chemistry
Anthocyanins > analysis
Anthocyanins > chemistry
Carotenoids > analysis
Catichin > chemistry.
Maillard Reaction
Pyrroles > chemistry
Colorants dans les aliments > Congrès.
Réaction de Maillard.
TECHNOLOGY & ENGINEERING > Food Science.
Coloring matter in food
Lebensmittelfarbstoff
Chemie
Aufsatzsammlung
Physiologie
Pflanzenfarbstoff
Lebensmittel
Kongress
Analytische Chemie
Anthocyane
Maillard-Reaktion
Sensorik > Neurophysiologie
Chemische Analyse
Chemical & Materials Engineering.
Engineering & Applied Sciences.
Chemical Engineering.
Caroténoïdes.
Anthocyanes.
Colorants dans les aliments.
Electronic books.
Conference papers and proceedings
Online Access:Connect to the full text of this electronic book
Description
Item Description:Title from PDF title page (ACS publications, viewed Aug 18, 2009).
Physical Description:1 online resource (ix, 227 pages) : illustrations.
Format:Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Bibliography:Includes bibliographical references and indexes.
ISBN:9780841218352
0841218358